Quote:
Originally Posted by WyoBob
If buying quarters, the rear half has higher quality cuts.
After processing a quarter or half, you'll end up with way less meat than you were expecting and you'll have lots of hamburger.
If you get a bad one, it will be a long way to the bottom of your freezer!!!
There's a lot of trust involved when buying cattle from locals, on the hoof.
I think you're better off to find a good meat market and establish a relationship with them than to buy from an unknown, especially on the hoof unless you have recommendations from friends.
WyoBob
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Bob is wise. I've lived through all of these. Got a bowling buddy I buy from now who I know will stand behind the deal.